Smuggler’s Cove’s Zombie

Smuggler's Cove | San Francisco, CA

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Adapted from Donn Beach’s Zombie, created in 1934, Martin Cate’s version of the classic tiki cocktail hews close to tradition. A potent mix of rum, citrus and sweetener, the original drink was shrouded in myth about its madness-inducing properties, including menu warnings about a two-per-person limit imposed “for your own safety.” Today, it’s no wonder that Cate advises to garnish “with a mint sprig and a healthy dose of trepidation.”

Editor's Note

Put the water in a saucepan. Add the pieces of cinnamon stick to the water and bring to a boil. Add the sugar and stir until dissolved, about 1 minute. Remove from heat, then cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl, then funnel into a lidded bottle or other sealable container. Syrup will keep, refrigerated, for several weeks. Makes 4 cups.

Add the pomegranate sauce to a nonreactive saucepan. Bring the juice to a boil over high heat. Add the sugar and stir until dissolved, about 1 minute. Remove from heat and let cool. Funnel into a lidded bottle or other sealable container. Syrup will keep, refrigerated, for several weeks. Makes 3 cups.

Herbstura:Mix equal parts Herbsaint (an anise-flavored liqueur) and Angostura. Store in a dasher bottle and shake well to integrate.